Description
A straightforward recipe for classic New Orleans dirty rice featuring ground meat and seasonings.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound ground pork or ground beef
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 cup white rice, uncooked
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Add the onion, celery, and bell pepper to the skillet. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the uncooked rice, chicken broth, salt, pepper, thyme, and cayenne pepper to the skillet. Stir well to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat and let it stand, covered, for 5 minutes.
- Fluff the rice with a fork and stir in the fresh parsley before serving.
Notes
- For a richer flavor, use a mix of ground pork and ground beef.
- Adjust the amount of cayenne pepper based on your preferred level of heat.
- If you do not have chicken broth, you can substitute it with water and 1 bouillon cube.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 28
- Cholesterol: 75
Keywords: dirty rice, New Orleans, Cajun, Creole, rice side dish, ground meat, quick dinner